Gyudon (Japanese Beef Rice Bowl)

2 servings



total time


5 cups (1200ml) water, divided

4 large eggs

1 large onion

1-2 green onions, to garnish

7 oz (200g) thinly sliced beef (Beef for shabu shabu, sukiyaki, or bulgogi)

2 cups hot cooked rice, about 1 cup (210g) for each serving

Japanese pickled ginger (beni shoga), to garnish

200ml water

1/2 tsp hondashi

3 tbsp soy sauce

3 tbsp mirin

1/2 tbsp sugar


Make Onsen Eggs

Bring a pot of water (1 liter) to a boil. Once it’s piping hot, turn the heat off. Add tap water (200ml) and give it a stir.

Gently lower in 4 large eggs, which were kept in the fridge. Cover and let sit for 20 minutes. Take them out and let cool in a bowl (or tray) for 5 minutes. Let sit in cold water.

Prep Ingredients

Thinly slice the onion and green onions.

Cut the beef into bite-sized pieces. (If you can't get thinly-sliced beef, just get a chunk of meat and put it in the freezer for about 30 minutes. And then, slice it as thinly as you can. When it's slightly firm, it would be much easier for you to slice it.)

Make Gyudon

In a wok (or pan), add the water (200ml), hondashi, soy sauce, mirin, and sugar. Stir to combine.

Bring it to a boil over medium heat. Once it starts to boil, add the onion and give some time to cook. Once they are translucent, taste and add more sugar if it's needed.

Add the beef and simmer for 5 to 10 minutes. If there is some scummy stuff on top, skim that off.

Divide the rice into serving bowls. Using chopsticks (or tongs), cover the rice with the beef. Drizzle 1 or 2 spoonfuls of the broth on top.

Place onsen egg in the middle and add some pickled ginger (if using). Sprinkle on green onions. Enjoy~!

2 servings



total time
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